A delicious salad with a yogurt and honey base, this is really an Eastern version of coleslaw. The combination of the ingredients might sound a bit unusual, but altogether they create a nice taste. This recipe is taken from The Complete Book of Indian Cooking.
Ingredients:
350 ml plain Greek yogurt
2 tsp clear honey
2 medium carrots, grated
2 spring onions, chopped
115 g cabbage, finely shredded
50 g sultanas
50 g cashew nuts, chopped
16 white grapes, halved
1/2 tsp fine sea salt
1 tsp fresh mint
Using a fork, beat yogurt in a bowl with clear honey. Mix together the carrots, onions, cabbage, sultanas, cashew nuts, grapes, salt and chopped mint. Pour the yogurt mixture over the salad and blend everything together. Transfer to a serving dish and garnish with the mint sprigs, if wished.
Bon Appetit!
